Winter Cure-All Classic Chicken Soup with Extras
Following on from the last post, here’s another savoury recipe. The weather is still bitterly cold and there seem to be lots of bugs and viruses hanging around so try this version of the classic cure-all with a few medicinal wintry extras: it’ll do you a power of good.
The curly kale wilted in at the end looks and tastes great and is another source of helpful nutrients but of course, leave it out if you prefer.
Chicken and stock
- 1 large onion
- 2-3 carrots
- 2 sticks celery, including green leaves
- 1 small chicken
- Clean leek trimmings (see below)
- 2 bay leaves
- Sprig of rosemary and couple of sprigs of thyme
Cold water to cover
Quarter onion and cut carrots and celery into lengths. Put into a pan with the chicken, leek trimmings, bay leaves, rosemary and thyme and water to cover.
Bring to the boil, reduce heat and simmer briskly for an hour or until the chicken is completely tender: skim away any scum from time to time.
- 1 onion, sliced
- 1 small whole chilli, finely chopped or dried chilli flakes to taste
- 1 stick celery, including green leaves, sliced
- 1 medium-large leek, sliced
- Splash of oil
- Pepper and salt to taste
- fresh ginger root
- chilli slices
- 1-2 shredded kale leaves (optional)
Fry onion, chilli, celery and leek slowly in a deep pan until soft and melting: this
stage is crucial so don’t rush it.
Remove cooked chicken and carrots from stock. Strain stock, discard remaining vegetables.
Remove chicken meat, discarding skin and bones.
Stir 1 litre of the prepared stock into the fried vegetables.
Cut chicken and carrots into bite size pieces and add to soup. Add a little grated ginger, sliced chilli and kale. Heat until piping hot.
Cool any remaining stock quickly and freeze or refrigerate and use within 24 hours.